Harrison's Chocolate Chip Cookies

These are some of my favorite chocolate chip cookies. The trick is getting the batter the right consistency. It is not as sticky as some cookie dough, but careful not to overdue it on the flour. If made right, they are just perfect!

Ingredients
1 cup (2 sticks) butter, softened
½ cup granulated sugar
1 ½ cups packed brown sugar
2 large eggs
2 ½ teaspoons imitation vanilla
¾ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 to 3½ cups all-purpose flour
1 ½ 12-ounce bags semi-sweet chocolate chips

Method
1. Preheat oven to 350° F.
2. In a large mixing bowl, cream the butter, sugars, eggs, and vanilla. Whip this mixture at high speed for 2 minutes.
3. Add the salt, baking powder, and baking soda. Mix.
4. Gradually beat in the flour. Using too little flour results in flat cookies.
5. Stir in the chocolate chips.
6. With your fingers, place golf-ball-size dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 10 to13 minutes, or until edges are light brown. Do not over bake.
8. Makes approximately 2 dozen cookies.
9. Variations:
10. Substitute milk chocolate chips for the semi-sweet chocolate chips and/or add 1½ cups of chopped walnuts, pecans, or macadamia nuts to the recipe before baking. Although margarine can be substituted for butter in this recipe, using butter produces the best results.